Add 1 Tablespoon of ghee to a large fry pan over medium heat. Add the diced onions and cook until lightly brown (about 2 minutes)
Add celery, carrots and garlic and continue to cook until soft. Cover pan if necessary to steam, but do not let the vegetables burn.
Add liver and cook through flipping after 1 minute. Don't overcook. Cooks very quickly. Okay if it is still slightly pink inside since it will continue to cook off the pan.
Pour live and vegetables into a food processor. Add 2 Tablespoons butter and Pluck. Blend until smooth. If needed, add more butter to make smoother. You can add a teaspoon of lemon juice at a time to brighten the flavor if desired. Add salt or more Pluck if necessary too.
Once paté is to desired texture and taste, pour into small serving size ramekins. Over a towel, tap the ramekins to pack the paté and ensure no air bubbles.
Melt the remaining butter in a pan and pour the butter over each ramekin to coat the top of the paté. Ensure the tops are covered and pour excess over the next ramekin or back into the pot. Coat every ramekin. This is a fat cap and will help preserve the paté when freezing it and will add flavor when serving.
Garnish with a dried herb if desired and place in fridge if eating within the next two days. Place in an airtight container if freezing. Will last for up to 3 months in the freezer.